川藏产手掌参主要成分含量及组分分析与评价

Analysis and Evaluation of the Content and Composition of the Main Components of Gymnadenia conopsea Produced in Sichuan and Tibet

通过对7批藏区不同产地手掌参蛋白质、多糖和氨基酸等主要成分含量进行比较分析,为川藏道地药材手掌参的质量评价及开发利用提供参考。蛋白质、水分、灰分和多糖含量测定分别采用《中华人民共和国药典》2020版通则0731、0832和2302及黄精多糖含量测定法;粗脂肪采用GB5009.62016《食品安全国家标准食品中脂肪的测定》;粗纤维采用酸性洗涤剂法;氨基酸采用GB5009.1242016《食品安全国家标准食品中氨基酸的测定》。结果表明,7批手掌参药材蛋白质、多糖、粗脂肪、水分、灰分和粗纤维的平均含量分别为3.87%、5.88%、0.37%、11.11%、87.26%和5.54%,且不同产地之间存在差异;手掌参水解氨基酸主要含有8种药用氨基酸、3种鲜味氨基酸、6种必需氨基酸和10种非必需氨基酸,其中理塘县、阿坝县、巴塘县、昌都市和朗县分析测定出15种水解氨基酸,波密县14种,米林县17种,总氨基酸含量平均为3.13%;聚类分析将产地分为3类,分别以多糖、灰分和粗纤维为特征。

Through the comparative analysis and comparison of the content of protein,polysaccharide,amino acid an d other substances in 7 batches of Gymnadenia conopsea fro m different origins in Tibetan areas,it provides a reference for the quality evaluation,development and utiization of Sichuan-Tibet authentic medicinal materia G.conopsea.The contents of protein,water,ash and polysaccharide were deter-mined by the general rules(0731),(0832),and(2302)of the Pharmacopoeia of the People's Republic of China(2020)and the polysaccharide content of polygonatum sibiricum;The crude fat shall be determined by the method of GB5009.6-2016 National Food Safety Standard-De-termination of Fat in Foods;Acid detergent method is adopted for crude fiber;The method of determination of amino acids in national food safety standard GB 5009.124-2016 shall be adopted.The results showed that the average contents of protein,polysaccharide,crude fat,wat-er,ash and crude fiber in 7 batches of Panax ginseng were 3.87%,5.88%,0.37%,11.11%,87.26%and 5.54%respectively,and there were differences between different habitats;The hydrolyzed amino acids of G.conopsea folium mainly contain 8 kinds of medicinal amino acids,3 kinds of delicious amino acids,6 kinds of essential amino acids and 10 kinds of nonessential amino acids.Among them,15 kinds of hy-drolyzed amino acids are determined by analysis in Litang County,Aba County,Batang County,Changdu City and Lang County,14 kinds in Bomi County and 17 kinds in Milin County.The average content of total amino acids is 3.13%(2.46%~3.49%);Cluster analysis of pro-ducing areas can be divided into three categories,which are characterized by polysaccharide,ash and crude fiber.